Have you ever eaten a persimmon? I never had until recently. I have been seeing them at the farmer’s market and thought I should buy some and see what they tasted like.
It turns out they taste like a very sweet and crunchy apple with a hint of pumpkin.
There are two common types of persimmons: fuyu and hachiya. I have only had the fuyu because I am still waiting for my hachiya to ripen. The fuyu is supposed to be eaten when it is crunchy, but the hachiya must be very ripe or it tastes horrible, according to what I have read online. After trying one I thought it would be fun to make a persimmon crisp and here is how I did it:
First I cut the persimmons in half and then cut off the green stem.
Then I sliced them about 1/2 inch thick, give or take, and set them in a large bowl.
To the bowl of sliced persimmons I added the zest of one tangerine (you can use an orange, I just happened to have a tangerine available.)
and the zest of half of a lemon.
Then I squeezed the tangerine and half a lemon and added that to the persimmons.
Then I added 1/4 cup sugar. I thought the persimmons were very sweet so they didnt need much sugar.
Then I added 1 tsp of cinnamon,
and a grating of nutmeg.
I mixed everything together and added it to a pie pan.
Then I used an electric mixer with the paddle attachment to mix on low until the butter had been reduced to the size of peas.
I covered the persimmons with the oatmeal topping and baked at 350 for 1 hour.
I found this to be a perfect way to serve persimmons. The tart lemon and orange juice enhanced the sweetness of the persimmon and the whole thing was perfectly spiced. I didn’t happen to have any whipped cream, but that would have been the perfect accompaniment to this dessert.
Ingredients *Based on this recipe
5-8 fuyu persimmons
1 tangerine or small orange
1/4 cup sugar
1 tsp cinnamon
sprinkle of nutmeg
1 1/2 cup flour
1/2 cup sugar
3/4 cup brown sugar
1/2 tsp salt
1 cup oatmeal
1/2 pound butter
Preheat oven to 350
Peel core and slice persimmons. Put them in a bowl and add the zest of the tangerine and half of the lemon. Add the juice of the lemon and tangerine plus the sugar, cinnamon and nutmeg. Mix and place in baking container.
In the bowl of an electric mixer place the flour, sugar, brown sugar, salt, oatmeal and butter. Run the paddle on low until the butter is in small pieces about the size of peas. Cover persimmons with topping.
Bake at 350 for an hour until top is golden brown.
Serve with whipped cream.